Moroccan Smoky Eggplant Zaalouk
Zaalouk is an iconic dip in Moroccan cuisine, where the smoky sweetness of grilled eggplants meets the richness of tomatoes and spices. You'll love its melting texture and enchanting aroma. For an authentic tagine, spices like cumin and paprika are essential, and here they take center stage. This dish is perfect for a casual appetizer or as a side. Feel free to make it ahead, it will be even tastier. Enjoy!
Ingredients
- Eggplants2 large
- Ripe tomatoes4 medium
- Garlic3 cloves
- Olive oil4 tbsp
- Ground cumin1 tsp
- Sweet paprika1 tsp
- Fresh cilantro1 bunch
- Lemon juice1 tbsp
- Salt1 tsp
- Black pepper1/2 tsp
Instructions
- 1
Grill the whole eggplants over a flame or in the oven until the skin is blackened and the flesh is tender. Let cool, then peel and roughly chop.
- 2
Peel and chop the tomatoes. Mince the garlic and cilantro.
- 3
In a skillet, heat the olive oil and sauté the garlic and tomatoes with cumin, paprika, salt, and pepper. Cook for 10 minutes until the tomatoes are soft.
- 4
Add the grilled eggplants and mash everything with a fork. Simmer for 10-15 minutes over low heat, stirring regularly.
- 5
Stir in the fresh cilantro and lemon juice. Adjust seasoning.
- 6
Serve warm or cold with Moroccan bread.
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